A dense, intensely chocolatey mousse made with dark chocolate, egg yolks, butter, and a splash of port wine, whipped to a silky richness. Portugal's favorite chocolate dessert, simple but devastatingly good.
Ingredients
200g dark chocolate (70% cocoa)
4 eggs, separated
80g sugar
60g butter
2 tbsp port wine
Pinch of salt
Whipped cream for serving
Instructions
1Melt chocolate and butter together in a double boiler or microwave in 30-second intervals. Stir until smooth. Let cool slightly.
2Beat egg yolks with half the sugar until pale and thick. Fold into the melted chocolate. Stir in port wine.
3Beat egg whites with salt until soft peaks form. Gradually add remaining sugar and beat to stiff, glossy peaks.
4Fold one-third of the whites into the chocolate mixture to lighten it. Then gently fold in the remaining whites in two additions.
5Divide mousse among serving glasses or ramekins. Cover and refrigerate at least 4 hours.
6Serve topped with a dollop of whipped cream.
Did You Know?
Portuguese chocolate mousse always includes port wine — locals consider a version without port to be merely French, not Portuguese.